Name: Creamy Hummus
Prep time: 40 min
Cook time: 94 min
Total time: 135 min
Yield: 6 servings
Ingredients: 1 cup chickpeas* ((uncooked / dry)); 1 strip kombu ((seaweed for improved digestion // optional)); 0.25 tsp baking soda ((for creamier texture // optional)); 3 cloves garlic ((crushed + skins removed)); 0.33 cup tahini; 2 tbsp lemon juice; 0.75 tsp sea salt; 1 tbsp olive oil ((if avoiding oil, sub water or more lemon juice)); 1 dash garlic powder ((optional)); 0.25 cup fresh herbs ((such as cilantro, parsley, or basil // optional)); null null pita chips; null null cucumber; null null red bell pepper

Instructions

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1

Soak chickpeas (1 cup) for 1 minute in boiling water, then remove from heat, cover, and let sit for 1 hour. Alternatively, soak overnight or at least 6 hours in cool water.
2

Drain and rinse [chickpeas]. Return to the pot. Cover with water (2 inches) and add kombu (1 strip) and baking soda (0.25 tsp) (both optional) for improved digestibility and creamier texture.
3

Bring to a boil, then reduce to a simmer and cook uncovered for 45 minutes to 1 hour or until tender (but not mushy). Remove [kombu] and discard. Drain. (Optionally remove skins for creamier texture).
4

Add cooked [chickpeas] to a food processor or high-speed blender (a blender yields creamier texture!) along with garlic (3 cloves), tahini (0.33 cup), lemon juice (2 tbsp), sea salt (0.75 tsp), and olive oil (1 tbsp) (or water). Blend until creamy and smooth, scraping down sides as needed.
5

Optionally, add garlic powder (1 dash) and fresh herbs (0.25 cup). Blend and taste. Adjust flavor as needed, adding more [sea salt] for saltiness, [lemon juice] for acidity, [garlic] for zing, [tahini] for nuttiness, or [fresh herbs] for color and herbal flavor.
6

If the hummus is too thick, add [water] (or additional [olive oil]) to thin until a creamy dip has formed. Enjoy with [pita chips], [cucumber], or [red bell pepper]. Store leftovers in the refrigerator for up to 1 week (not freezer friendly).